Nutritive Value, Functional and Sensory Attributes of Weaning Foods Formulated from Egg White, Fermented Maize, Pawpaw and Beans
[1]
Tiencheu Bernard, Department of Biochemistry, Faculty of Science, University of Buea, Buea, Cameroon.
[2]
Achidi A. U., Department of Biochemistry, Faculty of Science, University of Buea, Buea, Cameroon.
[3]
Tenyang Noel, Department of Biological Science, Faculty of Science, University of Maroua, Maroua, Cameroon.
[4]
Tatsinkou Fossi Bertrand, Department of Microbiology, Faculty of Science, University of Buea, Buea, Cameroon.
[5]
Moyeh Nyuylam Marcel, Department of Biochemistry, Faculty of Science, University of Buea, Buea, Cameroon.
[6]
Womeni Hilaire Macaire, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.
Malnutrition is persisting among children in Cameroon due to lack of proper weaning foods. Complementary foods in most developing countries are based on staple cereal or root crops. Although, commercial foods of high quality are occasionally available, they are often expensive and therefore unaffordable by low-income households. Fermented maize (Zea mays), red beans (Phaseolus vulgaris) and pawpaw (Carica papaya), were used to formulate four complementary foods M1, M2, M3 and M4and Compared to the control (commercial complementary food: multi-cereal phosphatine). The four diets were formulated with maize and beans at a ratio of 70:10 (M1), 30:50 (M2), 65:15 (M3) and 20:60 (M4). Egg white as animal protein source, pawpaw as source of carotenoids (vitamin A) and sucrose as a sweetener were maintained in all the four formulated diets at a ratio of 10:10:5 respectively. Commercial weaning diets which served as the control was made of 100% phosphatine. The diets were fed to weaning albino rats for a period of one month and protein quality indices and growth response were calculated. Formulated diets were also analysed for proximate composition, mineral content and functional properties. In addition, porridges made from the diets were assessed for sensory attributes. The control (multi-cereal phosphatine) was found to contain 8.25% protein, 3.15% fat, 85.89% carbohydrate, 0.07% fibre, 1.59% ash and 1.05% moisture, while the nutrients for formulated blend ranged from [19.33-25.15], [3.40-3.75], [52.24-63.3], [4.02-12.42], [4.32-4.85] and [3.45-4.84] respectively. They are rich sources of calcium, iron, sodium, potassium, manganese and magnesium but poor in Zinc and phosphorus compared to phosphatine. The porridges had comparable moderate acceptability with Phosphatine. The flavour, texture and colour of all the porridges were liked by the panellists. The result revealed that rats fed with diet M2, and m4 had the best growth response while those fed with diet M1, M3 and phosphatine produced the least. The results revealed that the formulated weaning foods had PER values ranging from 1.60 to 1.93. The formulated diets had enough energy and protein to meet the energy and protein requirements for 6 month infants as recommended for complementary foods. Sensory evaluation done on all the recipes revealed that addition of sugar to the products significantly improved their organoleptic quality and contributed to their high acceptance.
Weaning, Formulations, Functional Properties, Complementary Foods, Nutrient, Sensory Attributes
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